PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
CHICKEN WITH SHALLOTS AND MORELS
Categories Milk/Cream Chicken Mushroom Dinner Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons chicken fat in a large heavy skillet over medium-high heat. Season chicken generously with salt and pepper. Add chicken to skillet and cook, turning once, until golden brown, about 6 minutes per side. Transfer chicken to a plate. Reduce heat to medium. Add remaining chicken fat to skillet. Add shallots and sauté until soft, about 2 minutes. Add mushrooms and sauté until they begin to release liquid, about 1 minute. Using a slotted spoon, transfer mushrooms to a plate. Add wine to skillet and boil until reduced by half, about 2 minutes. Add stock; bring to a boil. Return chicken to skillet, cover with lid slightly ajar, reduce heat to medium-low, and simmer until chicken is cooked through, about 20 minutes.
- Transfer chicken to a platter. Return mushrooms to skillet; add cream. Simmer, uncovered, until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and serve.
CHICKEN WITH MOREL CREAM SAUCE
Morels are rather pricey but this is a delicious dish for company or a special occasion. The cost can be reduced by substituting another mushroom type for part of the recipe.
Provided by CountryLady
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse dry morels & place in small bowl.
- Pour 1/2 cup boiling water over top& soak for 1/2 hour.
- Cut the chicken into 8 pieces (2 legs, 2 thighs, 4 half brests); reserve wings & backs for making stock or soup.
- Melt butter in heavy frying pan over medium heat.
- Add chicken pieces & cook until golden on each side (about 5- 8 minutes).
- Remove to plate, season to taste & keep warm.
- Discard fat in pan, then add sherry & scrape the bottom of the pan to deglaze.
- Boil until the sherry is reduced by half.
- Drain the liquid from the soaking mushrooms through a fine sieve (to remove any grit) into the frying pan.
- Add the cream & bring to a boil; simmer for 3 minutes.
- Cut the soaked morels into halves or quarters (depending on their size) and add to pan.
- Return chicken to pan & cook for another 10 minutes, uncovered.
- Clean the fresh mushrooms, add to the pan, cover & cook for another 10 minutes or until chicken is cooked through.
- Garnish with parsley.
Nutrition Facts : Calories 997.1, Fat 57.7, SaturatedFat 25.4, Cholesterol 248.2, Sodium 218.2, Carbohydrate 12.8, Fiber 0.5, Sugar 3.6, Protein 41.4
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- A few hours before cooking, season the chicken with salt, pepper and thyme and leave in the refrigerator uncovered, turning them over once in a while to allow the skin to dry out, which will make browning them go quicker. (This step is optional but it works like a charm, try it with other meats too).
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- Season the morel sauce to taste with salt, then plate the dish by putting two pieces of chicken (one light meat and one dark, and one piece with a bone preferably) on each plate, then nap with the morels and their sauce and serve immediately. Alternately the chicken can be served family style by putting the chicken in a casserole dish and pouring the sauce and morels over the top.
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- Preheat the oven to 425°. Put the morels in a bowl and pour the hot water over them. Place an inverted small dish over the morels to keep them submerged and let stand until softened, about 20 minutes. Lift the morels from the soaking liquid and rinse them to get rid of any grit. Chop any large morels. Reserve the soaking liquid.
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